Raspberries and Cream Sponge Cake
A delicate sponge cake layered with fresh raspberries and whipped cream, offering a light and elegant dessert option for special occasions. This american-inspired valentine’s day ready in about 50 minutes layers large eggs, granulated sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp, melted unsalted butter
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh raspberries
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan.
- Step 2: In a large bowl, beat 4 large eggs with 1 cup granulated sugar on high speed for 5 minutes until thick and pale.
- Step 3: In a separate bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder.
- Step 4: Gently fold the flour mixture into the egg mixture in three additions, being careful not to deflate the batter.
- Step 5: Fold in 2 tbsp melted unsalted butter gently until incorporated.
- Step 6: Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Step 7: Allow cake to cool completely on a wire rack.
- Step 8: Whip 1 1/2 cups heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
- Step 9: Slice the cooled cake horizontally into two layers.
- Step 10: Spread half of the whipped cream over the bottom layer, scatter 1 cup fresh raspberries evenly, then place the top layer.
- Step 11: Spread remaining whipped cream on top and garnish with remaining 1 cup raspberries.
- Step 12: Chill for 1 hour before serving.
Frequently asked questions
How long does Raspberries and Cream Sponge Cake take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Raspberries and Cream Sponge Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Raspberries and Cream Sponge Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Raspberries and Cream Sponge Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Raspberries and Cream Sponge Cake?
American valentine’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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